Vegetable Quiche
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 cup fresh broccoli florets
- 1 cup fresh mushrooms, slices
- 1⁄3 cup chopped bell pepper
- 1⁄4 cup chopped onion
- 2 tablespoons chopped green chilies
- 1 cup low fat cottage cheese
- 1⁄3 cup egg substitute
- 1⁄4 cup uncooked unprocessed oat bran
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon paprika
- 1⁄2 cup shredded swiss cheese
- 1 egg white
- 1⁄4 teaspoon cream of tartar
directions
- steam brocolli and next 4 ingredients for about 5 minutes, or until tender-crisp.
- In a blender, place cottage cheese, egg substitute, oat bran, dry mustard and paprika; process until smooth.
- Pour mixture over cooked vegetables.
- Add shredded cheese and stir.
- Beat egg white with cream of tartar (at room temperature) at high speed of an electric mixer until stiff peaks form.
- Fold egg mixtures into vegetable-cheese mixture.
- Spoon into a potato crust.
- Bake at 325 degrees F, for 45 minutes, or until top is golden.
- Let stand 10 minutes before cutting into wedges to serve.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.